Recipe Monday: 30-Minute Chili

January 26, 2015

Happy Monday! Welcome back for another installment of Meatless Monday. I’m linking up again today with Annmarie and Cassandra to bring you guys some yummy meatless recipes. Got a yummy recipe to share? Link-up with us below!

Today I’m not sharing dessert (I know, I know — I’ll share one again soon!), but I am sharing a fantastic recipe from the Forks Over Knives cookbook. I was lucky enough to receive a cookbook and review it, and I have not been disappointed with a recipe yet!

Today’s recipe is for 30 Minute Chili. And it really is 30 minutes. And it makes a lot, too, which is great when you have a family or need to cook ahead and freeze for later.

Without further ado, here is the Forks Over Knives recipe for 30-Minute Chili. Enjoy!

30-Minute Chili

Ingredients

1 large yellow onion, diced

1 large green bell pepper, diced

4 cloves garlic, minced

3 Tbsp chili powder

2 Tbsp ground cumin

1 Tbsp dried oregano

2 – 15 oz cans pinto beans, rinsed and drained

1 – 28 oz can diced tomatoes with juices

2 C vegetable broth

sea salt and freshly ground black pepper

Cooked brown rice or whole-grain noodles

Directions

In a Dutch oven, cook the onion and bell pepper over medium heat, stirring occasionally and adding 1-2 Tbsp water at a time to keep veggies from sticking. Cook until softened, about 5 minutes.

Add the garlic, chili powder, cumin, and oregano and cook for another minute. Add the beans, tomatoes, and broth. Bring to a simmer over medium-high heat. Reduce the heat, partially cover, and simmer about 20 minutes — until the tomatoes start to break down a little bit and the mixture begins to thicken. Season with salt and pepper.